Print

Quick Mummy Pigs in a Blanket with Mustard Dip

Quick Mummy Pigs in a Blanket with Mustard Dip - featured image
Print Recipe

These adorable mummy pigs in a blanket are wrapped in thin strips of crescent roll dough, baked until golden, and served with a tangy-sweet mustard dip. Perfect for Halloween parties or any fun gathering, they come together in just 20 minutes.

Ingredients

Scale
  • 1 can (8 oz) refrigerated crescent roll dough
  • 12 cocktail sausages or mini hot dogs
  • 1 large egg
  • 1 tablespoon water
  • 12 small dots of mustard or ketchup (for eyes)
  • Sesame seeds or poppy seeds (optional)
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon garlic powder (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a clean cutting board. If using perforated triangles, press the seams together to form a solid rectangle.
  3. Using a sharp knife or pizza cutter, slice the dough lengthwise into strips about 1/4-inch wide (12 to 16 strips).
  4. Take one cocktail sausage and wrap a strip of dough around it, starting at one end and leaving a small gap near the top for the face. Press the end to seal. Repeat with remaining sausages and dough strips.
  5. Place the wrapped sausages on the prepared baking sheet, about 1 inch apart.
  6. In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.
  7. Brush each mummy lightly with the egg wash.
  8. Bake for 10-12 minutes, until the dough is golden brown and puffed.
  9. Let the mummies cool on the baking sheet for about 2 minutes, then transfer to a serving platter.
  10. While still warm, use a toothpick to dab a tiny dot of mustard or ketchup on each exposed sausage end for eyes.
  11. In a small bowl, whisk together Dijon mustard, honey, mayonnaise, apple cider vinegar, garlic powder (if using), and a pinch of salt. Adjust to taste.
  12. Serve the mummies warm with the mustard dip.

Notes

For best results, cut dough strips thin (1/4-inch) and leave a small gap for the face. The mustard dip can be made ahead and refrigerated for up to 3 days. Unbaked mummies can be frozen for up to a month; bake straight from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: mummy pigs in a blanket, Halloween appetizer, pigs in a blanket, mustard dip, crescent roll, cocktail sausages, easy appetizer

Find it online: https://sunnysavory.com/quick-mummy-pigs-in-a-blanket-with-mustard-dip/